Shiragiku koji is a white spore aspergillus, is a filamentous fungus, has stronger saccharifying power than Shirayuri koji.
It has ability to secrete large amounts of enzymes, allows to decompose the proteins. Used in East Asian to ferment soy beans to make soy sauce and miso.
Use to saccharify rice, grains, or potato to make alcoholic beverages like Sake.
Shiragiku has a higher tendency to brown which makes it ideal for darker colored miso & soyu koji.
